Recipe courtesy of Ronnie Woo

Pimento Cheese Macaroni Salad

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 8 servings
This is inspired by a delicious and creamy pimento dip that my best friend makes whenever we do a weekend barbecue shindig. I decided to make a pasta salad version of that dish featuring elbow macaroni. The addition of diced red bell pepper adds a crunch of freshness that pairs perfectly with the creaminess of the ingredients. This fun and comforting salad is delicious warm or room temperature but can also be made in advance and served cold.



  1. Bring a large pot of salted boiling water to a rolling boil. Add the macaroni and cook until al dente, about 1 minute less than package directions suggest.
  2. Meanwhile, in a large bowl, mix the cream cheese, mayonnaise, pimento peppers, Cheddar, chives, smoked paprika, garlic, hot sauce and a pinch of salt and black pepper together until thoroughly combined.
  3. Transfer the cooked macaroni directly to the large bowl with the cheese mixture and mix until everything is thoroughly combined. Fold in the red bell pepper and garnish with more smoked paprika. Serve immediately or chill in the fridge until ready to serve.